Scientist works on taste, texture and color of lab-produced hamburger
Monday, July 13, 2015 - 16:00
in Mathematics & Economics
Dr. Mark J. Post is confident his recipe for his $300,000 cultured hamburger will not only come down in price but someday make it to market, according to a July 12th presentation at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago.